Take a bite of this delish dish!
Carla Hall's Gumbo with Andouille Sausage, Chicken, and Shrimp
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil or other neutral oil plus more for the sausage
- 1 small yellow onion (finely diced)
- 2 teaspoons minced garlic
- kosher salt and freshly ground black pepper
- 1 celery rib (fine diced)
- 1 red or yellow bell pepper (stemmed and seeded then finely diced)
- 1 green bell pepper (stemmed and seeded then finely diced)
- 1 jalapeno (stemmed and seeded then finely diced)
- 1 andouille sausage link (cut into quarters lengthwise then into 1-inch chunks)
- 12 ounces boneless and skinless chicken thighs (cut into 1/2 inch chunks)
- 2 large collard green leaves (thinly sliced)
- 1 tablespoon fresh thyme leaves (finely chopped)
- 1 tablespoon fresh oregano leaves (finely chopped)
- 1/4 teaspoon cayenne pepper
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 pound shrimp (size 16-20)
- cooked white rice for serving
- In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring, until well browned. Remove the roux from the heat.
- In a large sauce pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Add the garlic, season with salt and pepper, and stir well. Add the celery, bell peppers, and jalapeno. Season again with salt and pepper and cook, stirring occasionally, until soft, about 10 minutes.
- While the vegetables cook, heat a skillet over medium-high heat and add just enough oil to coat the bottom. Add the sausage. Cook, turning occasionally, until browned, about 5 minutes. Transfer the sausage to the sauce pot of vegetables. In the same skillet, cook the chicken in the rendered fat over medium-high heat, turning occasionally, until browned and cooked through, about 7 minutes. Add to the vegetables and sausage.
- Stir the collards, thyme, oregano, and cayenne into the meat and vegetables. Continue stirring until the collards wilt. Add the wine, bring to a boil, then simmer until reduced by a third.
- Add the chicken stock, then stir in the roux. Season to taste with salt and pepper. Bring to a simmer.
- Just before serving, throw in the shrimp. You don't want them to overcook. Heat them until just cooked through. Serve hot over rice.